Creamy Pesto Gnocchi
Delicious, simple, and comforting, this creamy pesto gnocchi made in just 15 minutes for an easy weeknight dinner.
Servings 3 servings
Calories 566kcal
Ingredients
- 1 lb shelf-stable or refrigerated gnocchi for vegan, most are naturally vegan but double-check
- 2 tablespoons butter or vegan butter
- ½ cup half and half or coconut milk
- ⅓ cup basil pesto use vegan pesto if needed
- ½ cup vegetable broth
- ⅓ cup freshly grated Parmesan or vegan Parm
- 2 large handfuls spinach or baby kale chopped
- Zest of 1 lemon + 2 teaspoons lemon juice
- Salt & pepper to taste
Herb Panko Topping - optional
- 2 teaspoons olive oil
- ¼ cup panko breadcrumbs
- 1 pinch kosher salt
- ¼ teaspoon dried basil
- 1-2 pinch lemon zest
- Lemon slices
- Fresh basil or parsley
Instructions
- Heat skillet over medium heat. Add olive oil and swirl. Then panko to hot skillet and toast until golden. Stir in herbs, lemon zest, and a pinch of salt. Set aside. Wipe out any remaining crumbs and let the skillet cool for a couple minutes.
- In the same skillet, melt butter over medium-high until it’s heated and foamy. Stir frequently and do not walk away as it may burn.
- Add gnocchi and toss. Let them cook and blister for 4–5 minutes without moving too much.
- Remove the skillet from the heat for a few seconds. Reduce the heat to low and pour in the broth and cream. Stir and bring to a simmer.
- Add pesto and Parmesan. Stir on low heat until the sauce thickens and coats the gnocchi. The sauce will thicken pretty quickly thanks to the cheese.
- Fold in spinach and cook until wilted. Remove from heat. Add lemon zest and lemon juice, and stir to combine. Taste and season with salt and pepper to taste.
- Spoon into bowls and top with herb panko crunch for a unique texture contrast. Garnish with fresh basil or lemon slices
Notes
- Heat changes: You’ll notice there are multiple times when the skillet is cooled or the temperature is adjusted. This is to ensure that everything that needs to be cooked through is done in moments, but also so that the sauce remains ultra creamy and none of the liquids get too hot that they burn.
- Taste test: There is not a lot of salt added to the recipe, as both the pesto sauce and broth have a savory taste. Be sure to taste test the dish before serving and add any salt and pepper as per your preference.
- Prepping the Gnocchi: Before adding the gnocchi to the skillet, break apart any clumps so it’s easier to cook.
Nutrition
Calories: 566kcal | Carbohydrates: 63g | Protein: 14g | Fat: 29g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 44mg | Sodium: 1255mg | Potassium: 193mg | Fiber: 5g | Sugar: 3g | Vitamin A: 2978IU | Vitamin C: 8mg | Calcium: 283mg | Iron: 7mg
